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Cherry Chip Cheesecake Bites Recipe

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Delight in these Cherry Chip Cheesecake Bites, a no-bake treat combining creamy softened cream cheese with sweet cherry chip cake mix. Coated in vibrant pink candy wafers and drizzled with white almond bark, these bite-sized desserts are perfect for parties, holidays, or anytime you crave a colorful, luscious cheesecake pop with minimal effort.

Ingredients

Scale

Cheesecake Mixture

  • 15.25 ounce box cherry chip cake mix
  • 8 ounce cream cheese, softened

Coating

  • 12 ounces bright pink candy wafer melts
  • 4 ounces white almond bark

Instructions

  1. Heat Treat Cake Mix: Pour the dry cherry chip cake mix into a medium heat-safe bowl. Microwave in two separate 30-second intervals, stirring between intervals. Let it cool completely to ensure safety before combining it with the cream cheese.
  2. Beat Cream Cheese: In a medium mixing bowl, use a handheld mixer on medium-high speed to beat the softened cream cheese for 2 to 2 ½ minutes until it becomes completely smooth and creamy.
  3. Combine Cake Mix and Cream Cheese: Sprinkle the cooled, heat-treated cake mix over the whipped cream cheese. Mix just until well incorporated, being careful not to overmix.
  4. Chill the Mixture: Cover the cream cheese and cake mix mixture tightly with plastic wrap and refrigerate for 2 hours to firm up the dough for easier handling.
  5. Form Cheesecake Bites: Line a baking sheet with parchment paper. Using a 1 tablespoon cookie scoop, portion out dollops of cheesecake dough. Roll each scoop into a smooth ball and place on the parchment-lined sheet.
  6. Melt Candy Wafer Coating: In a medium heat-safe bowl, microwave the pink candy wafer melts in 30-second increments, stirring thoroughly after each until completely smooth and melted.
  7. Coat Cheesecake Bites: Roll each cheesecake ball in the melted candy coating, ensuring a complete and even layer. Gently tap off any excess coating. Use a spoon to cover any missed spots. Utilize a toothpick to remove excess coating from the bottom of your dipping tool and assist in placing bites back on the baking sheet.
  8. Melt Almond Bark: In a small heat-safe bowl, microwave the white almond bark in 30-second intervals, stirring well after each until fully melted and smooth.
  9. Drizzle Almond Bark: Using a spoon or candy dipper, drizzle thin ribbons of melted white almond bark artistically over the pink-coated cheesecake bites.
  10. Chill Until Serving: Return the coated and drizzled cheesecake bites to the refrigerator to set completely until ready to serve.

Notes

  • Heat treating the dry cake mix ensures safety by eliminating any bacteria present in the raw flour.
  • Use a handheld mixer for perfectly smooth cream cheese; make sure it’s softened to avoid lumps.
  • Keep the cheesecake bites chilled while working to maintain shape and ease of coating.
  • If candy coating gets too thick, reheat briefly in microwave to maintain a smooth consistency.
  • Store the cheesecake bites refrigerated in an airtight container for up to 3-4 days for freshness.
  • For added decoration, consider sprinkles or edible glitter before the coating sets.

Keywords: cherry chip cheesecake bites, no-bake cheesecake, candy coated treats, party desserts, bite-sized cheesecake

Find it online: https://ellaeatsdaily.com/cherry-chip-cheesecake-bites-recipe/